What Others Are Saying

"From the beginning of the process until the event, The Stop's team was wonderful. Butterfield & Robinson and our clients loved the idea of working with the Stop; the work you do is phenomenal."

– Kristi Elborne, of Butterfield & Robinson's catering experience with The Stop

"Chef Chris Brown is extremely creative with his presentation of food, and possesses a sophisticated palate which allows him to blend textures and flavours in a delightfully delicious manner. His approach to cuisine favours the use of local produce which guarantees freshness and demonstrates
a sensitivity to the environment and the need to reduce carbon footprints."

– Susie Freeman, Supervisor, Boardroom Services and Reception, Stikeman Elliott

"The taste and presentation of the canapés and the meal was beyond what we expected. Everything tasted fantastic. Many people commented that the food tasted like it had been cooked just for them and more people than we can count said it was the best wedding food they’d ever had."

– Ellie Avishai

"Our request was a challenging one: A formal January dinner for our leading donors in the greenhouse at the Green Barn. The team at The Stop made this not only possible, but spectacular! From the winter menu to the cozy atmosphere, from the welcoming staff to the takeaway gift, it was an evening to remember."

– Jessica Veitch, Stewardship Manager, CAMH Foundation 

"Attended The Stop’s dinner on December 17 with my wife Beth. Had the pleasure of sitting beside Jamie Drummond, who gave us a personal description of the wines we were served as well as other insights into local foods and wines. The food was fabulous, and the evening was unforgettable. Will definitely come to another dinner."

– Bill Gentles, on his Food for Change dinner experience
 

"It’s like a spa day for some who loves food. Not because it is relaxing, but because I could get immersed in it and forget about the usual grind."

– Steve Nimigon on his day in the kitchen
 

"This dinner is like eating the virtuous circle of community food"

– Rebecca LeHeup on her dining experience